Kinderella Sauce – Kinder Bueno Sauce
Want to recreate the delicious taste of Kinder Bueno at home? Our Kinderella sauce is perfect for spreading, dipping, or drizzling over desserts. It’s easy to make and ideal for beginners. You’ll love this homemade treat!
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
20 MINUTES
Cook Time:
15 MINUTES
What Makes This Recipe Great
If you love the creamy filling of Kinder Buenos, you’ll adore this recipe—it’s just like the real thing!
This recipe is super versatile, perfect for adding a delicious twist to your favourite desserts.
It’s incredibly easy to make, so it’s perfect for beginners looking to whip up something delicious at home.
If you’re a fan of the irresistible Kinder Bueno, you’ll love making this Kinderella sauce at home. This recipe transforms simple ingredients into a creamy, hazelnut-chocolate spread that’s perfect for spreading, dipping, or drizzling over your favourite desserts.
Try using it as an ingredient in these Kinder Bueno Cookies or these Fudgy Kinder Bueno Brownies.
With a few simple steps and minimal ingredients, you’ll have a delicious treat that’s sure to become a household favourite.
You need only 35 minutes time and if you want to make it even quicker, you can buy pre-roasted hazelnuts to skip this step too.
Equipment Needed:
- Large Baking Tray: For toasting the hazelnuts in a single layer.
- Clean Towel/Metal Sieve With A Bowl: To remove the skins from the hazelnuts after toasting.
- Blender/Food Processor: For blending the hazelnuts into a smooth nut butter.
- Microwave-Safe Bowl: To melt the white chocolate in short bursts.
- Sterilised Jar: For storing the finished Kinde-rella sauce.
Ingredients:
- Hazelnuts: We use whole, skin-on hazelnuts and toast them ourselves for a fresh, nutty flavour.
- White Chocolate: Adds sweetness and creaminess, giving the sauce its signature taste.
- Vegetable Oil: Helps achieve a smooth, spreadable consistency.
- Vanilla Extract: Enhances the flavour with a warm, aromatic note.
- Salt: Balances the sweetness and brings out the other flavours.
Substitutions:
Wondering if you can substitute an ingredient? Here, I will tell you if that’s possible.
- Roasted Hazelnuts: Use pre-roasted hazelnuts to skip the toasting step and save time.
- Neutral Oil Alternatives: Substitute vegetable oil with sunflower oil or another neutral oil for a similar texture.
Step-By-Step Guide – How To Make Kinder-ella Sauce
Frequently Asked Questions
Yes, roasted hazelnuts can be used to skip the toasting step and save time.
It’s best to use white chocolate to maintain the intended flavour and consistency.
You can add a bit more oil to reach your desired consistency.
Mastering This Recipe – Expert Tips
- Toast Hazelnuts Evenly: Make sure to spread the hazelnuts in a single layer on the baking tray to ensure they toast evenly.
- Patience is Key: When blending the hazelnuts, take your time to achieve a smooth nut butter. It can take a few intervals.
- Melt Chocolate Carefully: Use short bursts in the microwave and stir frequently to avoid burning the chocolate.
Storage
- Refrigeration: Keep your Kinderella sauce in a clean, airtight jar in the fridge. It should stay fresh for up to two weeks.
- Room Temperature: If you prefer a softer consistency, let the sauce sit at room temperature for a few minutes before using.
- Freezing: While it’s possible to freeze the sauce, be aware that freezing may change its texture and consistency. If you choose to freeze it, thaw in the fridge and stir well before use.
Kinderella Sauce – Kinder Bueno Filling
Ingredients
- 250 g Hazelnuts
- 350 g White Chocolate
- 50 ml Vegetable Oil
- 1 tsp Vanilla Extract
- 0.5 tsp Salt
Instructions
- Preheat the oven to 170°C (340°F). Place the hazelnuts on a baking tray in a single layer.
- Toast the hazelnuts for 15 minutes. Remove them from the oven, then place them in a metal sieve over a bowl or inside a clean towel and rub them between your hands to remove the skins.
- Blend the hazelnuts in a blender in 2-3 minute intervals until a smooth nut butter forms. This can take up to 15 minutes depending on your blender.
- Add the oil to the nut butter and blend again to combine.
- Melt the white chocolate in a microwave-safe bowl, heating in short bursts of 20-30 seconds, stirring between each burst until smooth. Let it cool slightly.
- Combine the ingredients by adding the salt, cooled white chocolate, and vanilla extract to the nut butter, then blend until everything is well mixed.
- Transfer the mixture to a clean, sterilised jar and let it set. When you place it in the fridge it will harden up.
Recipe Notes
- You can use another neutral flavour oil in place of the vegetable oil.
- Buy roasted hazelnuts to skip the roasting step but be sure to remove the skins before use.
- Store in the fridge in a clean sterilised jar for 1-2 weeks.
Similar to the Bueno filling, just a little more nutty. Still, I really liked it and used it for making the stuffed cookies.